Food product and process of preparing the same



Patented Dec. 27, 1927.

UNITED STATES PATENT OFFICE- FREDRICK E. SOUTHWAY, F SOMERVILLE, MASSACHUSETTS.

roon rnonUor-Airn rnoonss or PREPARING THE SAME. v

No Drawing.

This invention aims to provide improve' processes of flaked bread crumbs),and such additional 1 seasoning or flavoring, if any, as desired the whole combination providing an appetizing, attractive food product. primarily, though not exclusively adapted to be spread between slices of bread, or eaten as a salad, but which may be prepared and eaten in any other desired manner, When it is desired to preserve the product for long periods, as Where it is manufactured for retailers? stock, it is preferably packed in glass jars or anyother type of air-tight containersused in market mg food.

The best method which I have found in making a food product containing the above referred to ingredient-s follows. First I prepare the liquid spicemixture by boiling to gether the following ingredients :water, granulated sugaiy'salt, vinegar, black pepper, cassia, and allspice. The ingredients of this mixture may be varied and theamounts of such ingredients to be made at any one time may also be varied, but. I have found the following formula highly satisfactory.

16ounces of water.

32 ounces of granulated sugar.

5/8. of an ounce of salt.

2 ounces of vinegar. 1 1

7/64 vof an ounce of black pepper. p

7 /6t of an ounceof cassia.

7/64 of an ounce of allspice. z

a gallon of vegetable oil (preferably a corn oil) and I also add to this mixture 1/16.

1 ounce of paprika.

I place the above-mentioned ingredients in Ap ucafioirmasprn 27, 1927, Serial No. 187,120.

of an ounce of red pepper and 1/8 of an oughly llllXBCl and preferably permitted to set for several hours in a Warm place, before using.

The third step includes cutting theiab sorbent carrier, preferably leavened bread, into strips. These strips are then dipped into the spiced oil and put through a suitable cutting or grinding machine which cuts it into small flakes. These flakes are thoroughly saturated with the bread need not be dipped into the oil flakes from becoming doughy when the bread 1 is passed through the machine for flaking it. I

The fourth eration. This includes mixing the oil-saturated bread flakes with the desired quantity of flavoring food in a suitable mining ma chine which thoroughly intermixes the ingredients. The seasoning of salt, pepper, relish and any other deslred seasoning is added dur ng this mixmg operation, so that when the product is delivered from the mix er 1t 1s ready to be packed.

Any suitable containers may be used for the mixture, for instance glass jars having covers in which the mixture may be her-Q metically sealed. The food product'isof smooth texture and may on bread. Itmay be used as a salad, made into croquettes, baked, fried or eaten 'inany other desired manner.

. Furthermore, the mass when properly proportioned is not oily,

. nor does it appear. oily when in the jars even after it has been stored for along periods of time. This is due to the fact that the bread flakes maintain proper distribution of the oil at all times. v I

The spiced oil preserves the product,ai1d even after the jars are open. the contents keep for an astonishingly long time Without spoiling, especially considering. that the thoroughly dissolved spiced oil permits the, omission of formaldehyde. benzoat'e o fsoda or other usual chemical preservative.

Some of the products which I have made:

successfully and which are now being marketed, are those which nclude the follow- These should be thor-v the spiced oil. LVVh ile I 65 before being flaked, I have found itprefer able to do 'so, because the oil prevents the be easily spread H a U step includes the mixing opthe same general method Hem/and egg.

To each poundof bread add teneunces of the spiced oil, four eggs (hardboiled), four ounces of relish, one pound of baked 1121111,: one thirtysecondofan ounce of paprika, one sixty-fourth of an ounceof red pepper, tencubic centin'ieters of vinegar and three sixteenths of an ounce of salt. In maltingup the above the same method as previously deseribed may be followed.

WhileI have found it )referable to mix the various ingredients of tie food product in the manner in which I have described, Ihave found that in some instances at least the whole formula may be mixed at one operation, thatisto say, all of the ingredients may be placed in a single machine which will perform the operationsoif grinding the ingredients while at the same time mixing them. pp

The leavened bread should preferably be from twenty-four to thirty-six hours old, and I have found that is preferable to flake the bread ratherthan to grindit so finely as to act as a powder, because, the flakes absorb the oil more readily and distribute it more evenly when mixed with the flavoring food.

NVhile I have specifically described a certain formula and mentioned a few other kinds of food products which may be made by formulas resembling the formula specifi} cally described, it will be understood that (and preserving and carrying, mixture) may be used for making a large varietyof food products of similar texture.

My improved method provides wholesome, appetizing food products containing only pure, nutritious ingredients, which are well preserved and which when properly combined and mixed will remain in complete admixture without, separation of the oil or any of the other ingredients from the oil. Age does not deteriorate but improves the food after it ers, because the flavor of the predominating food permeates the remaining ingredients and imparts to them the various flavors so that, from a standpoint of taste, the product is for practical purposes homogenous.

hile I have described preferred embodiments of my invention, it will be understood I have" done so for purposes of clarification. and not of limitation. my invention being best defined m thefollowrng claims I claim-- 1.- A canned food product which comprises hasibeen placed in the contain aiter flakin the a predominating flavoring foothan edible liquid preservative, and an edible highly porous ingredient adapted to absorb the liquid preservative, said flavoring food, preservetive and highly porous ingredient being thorporous inouglily mix-ed and said highly the liquid gredientacting as a carrier for preservativewto :keep litthoroughly distributed throughout the product.

2 A canned *Eood product which comprises apredominating flavoring food, an edible liquid .preservatwehaving a base dragstable oil, and an edible highl absorbent ingredient, said"flavoringfoo preservative and absorbent ingredientbeingmixed to pro- 5 vide a homogenous mass which maybe easily spread, said highly absorbent ingredient act ing as a carrier for the liquid preservative to keep the product. p

3. A canned foodproductwhich comprises a predominating flavoring food, an edible it thoroughly distributed throughout liquid preservative, said liquid preservative;

compr1s1ng a baseof spiced vegetable oil,

and an ediblefhighly absorbent ingredient,

said flfv'oring food, preservative and ab; 1 sorbent ingredient being thoroughly mixed to provide a homogenous mass which may be easily spread, said highly absorbent in gredient acting as preservative tokeep it thoroughly distributed throughoutthefproduet.

4;. Aeanned foodproduct which comprises a predominating"flavoring foodgnn edible liquidl l'eservative, and flaked leavenedf fi bread adapted toabserb the liqu d preservative, all the ingredients being thoroughly mixed to rovide a homogenous mass which may be easily spread, said flaked leavened bread actingas a conveyorfor the liquid preservative to keep itthoroughly mixed Q with the fiavoringfobd, j

5. The processofpreparing a foodproduct forsandwiches, saladsprabbits, orthe like whielreomprises uniting together suitable quantities of a flavoring food, a highly absorbent edible food,-a1rd a liquid-preserv inhmixture so that the highly absorbent food will absorb the liquidpreserving mixture] and hold it in intermixedrelationwith said flavoring food to prevent the latterirom deteriorating; f

6. The process of pi'ciraringa food prodnet for sandwiches, salads, rabbitsorthe like which comprises providing pieces of highly absorbent edible foodgdipping said pieces in a liquid-preserving mixture, theredipped pieces and then mixing the flaked food with predominat ing flavoring retains the liquid preservative distributed therethrough. p it r a 7. A canned food product which comprises a predominating flavoring hood, an edible r liquid preservative, and an edible highly? 130 af'earr ier for the liquid food to previde a mass which porous ingredient adapted to absorb the and 65% of flavoring food, between 12% liquid preservative, said flavoring food, preand 25% of liquid preservative and between 1 servative and highly porous ingredient being 20% and 35% 0; the highly porous ingredithoroughly mixed and said highly porous inent, the rest comprising the seasoning and 5 gredient acting as a carrier for the liquid relish, if used.

preservative to kee it thoroughlydistrib- In testimony whereof, I have signedmy uted throughout t e product, the entire name to this specification. product by weight comprising between 35% FREDRICK E. SOUTHWAY. 

